If you think you always need to serve pasta with meatballs, this recipe will totally change your mind. These meatballs can stand on their own with this zingy sauce, so you won't even miss those extra carbs! I never would have thought to add lemon zest to tomato sauce before, but it really adds a nice brightness that works well with ground turkey and bitter greens.

For the sauce, heat oil in a large sauce pan over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes and their juices and bring to a boil. Stir in the crushed red pepper and zest, let simmer for 20 minutes. Season with salt and pepper and stir in parsley. This will keep in the fridge for up to 1 week in a tightly-sealed container.

Heat olive oil on moderately high heat in a large skillet. Place the meatballs in the skillet and allow to sit until browned on one side, about 3 to 4 minutes. Brown the meatballs on all sides, then continue cooking for about 12 minutes total, rotating them carefully every few minutes.

Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, until meatballs are cooked through.

While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain well. Put greens on the plate and top with meatballs and sauce. Top with a little fresh grated parmesan cheese.

About Me

The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.